Recipe: Spinach and Ricotta Filo Pie

Rating: 4.5 stars based on 940 reviews


  • 1 medium onion , finely chopped
  • 2 garlic cloves , peeled and crushed
  • 250g young spinach
  • 1 egg
  • 250g ricotta , drained (or vegetarian alternative)
  • ½ tsp freshly grated nutmeg
  • 100g feta cheese (or vegetarian alternative)
  • 4 sheets filo pastry (each roughly 38cm x 30cm)


  • Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured.
  • Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
  • Beat the egg with the ricotta and nutmeg and season.
  • Stir in the feta with the spinach and onion.
  • Heat the oven to 200C/fan 180C/gas 6.
  • Spray a 20cm loose-based cake tin with a little oil. Line with the filo sheets, leaving excess pastry overhanging and brushing each sheet with melted butter.
  • Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Brush generously with melted butter.
  • Bake for 25-30 minutes until golden brown and crisp.
  • Serve warm or cold.


This template modified by (c) Adrian Teakdesk.